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Sicilian Spiedini (veal rolls)
7 pieces of veal scaloppine (approximately 6-8 inches in length), pounded thin and cut in half
Salt and pepper to taste
2 white onions, cut in quarters then separated in leaves
14 bay leaves
1⁄2 cup Italian-style bread crumbs
Make the stuffing and the sauce.
Preheat oven to 400°.
Grease a deep baking dish with olive oil and coat with about 2 to 3 tablespoons of Italian-style bread crumbs. Lay all the pieces of veal flat on a prepping surface. Place equal amounts of the stuffing in the middle of each piece of meat (about 2 tablespoons). Roll the pieces of veal like a burrito, fold the edges along the longest part, then start rolling from one end to the other.
Place each roll fold side down as you make it, inside the greased baking dish. Line the pieces side by side. Once they are all in they should fit somewhat snugly. Between each piece of veal place a bay leaf and a piece of white onion. Brush the top of the veal rolls with olive oil and sprinkle with bread crumbs.
Bake in the oven at 350° for 15 to 20 minutes.
Place on a plate, spoon the Agrodolce Sauce over and serve with roasted potato.
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